All-Time Favorite Sheet Cakes & Slab Pies by Bruce Weinstein & Mark Scarbrough

Author:Bruce Weinstein & Mark Scarbrough
Language: eng
Format: epub
Publisher: St. Martin’s Griffin
Published: 2017-09-20T04:00:00+00:00

1. Prepare and shape the crust as directed in a buttered 13 × 18-inch lipped sheet pan.

2. Mix the cherry juice and gelatin in a small bowl and set aside until the liquid has been mostly absorbed, about 5 minutes.

3. Put the cream cheese, jam, sugar, sour cream, lemon juice, vanilla, and cherry flavoring, if using, in a large food processor. Cover and process until smooth. Scrape down the inside of the canister, add the gelatin mixture, and process until smooth. (For smaller food processors, work in two batches, halving the gelatin mixture to add it to both. Fold the two batches together in a large bowl until smooth.) Scrape and pour this mixture into the prepared crust. Cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days.

For the ganache

1 cup half-and-half

1½ pounds chopped bittersweet chocolate or bittersweet chocolate chips

1 cup confectioners’ sugar

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